in Recipes

Franconian fire sparrows

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Ingredients for 8 servings:

  • 500 g quark
  • 500 g flour
  • 5 eggs
  • 175 g sugar
  • 1 pinch of salt
  • 2 packets of vanilla sugar
  • 1 packet of baking powder
  • 100 g Sultanas, soaked in rum (1 hour)
  • some powdered sugar for sprinkling
  • Fat (e.g. clarified butter) for frying

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Beat the eggs and sugar until frothy, add the quark and stir in. Gradually fold in the vanilla sugar, baking powder, and flour. Finally, fold in the tipsy sultanas. Heat the oil to approximately 175°C (350°F). Use a tablespoon to cut ice-cream-sized pieces from the dough and place them in the oil (careful not to add too many at once). Fry the Feuersparrows until nicely browned, drain on a crepe, and let cool. Sprinkle with powdered sugar and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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